• Home
  • Photos
  • What's On
  • Blogs
    • Gardeners World
    • Esmé's Page
    • Building our Community
    • Recipe of the Month
    • Frenchay Residents
    • Frenchay Place Names
    • Frenchay Mysteries
  • Local News
    • Downend Library
    • Just Run
    • Frenchay Tennis Club
    • Downend & Frenchay Tennis Club
    • Neighbourhood Watch
    • Redrow Updates
    • Frenchay Residents Association Reports 2022 >
      • FRA Reports 2021
      • FRA Reports 2020
    • Local Representatives >
      • From our Parish Councillors
      • From our South Gloucestershire Councillors
    • Biodiversity Group
    • Frenchay Museum
    • Preservation Society
    • Frenchay CE Primary School
    • Frenchay Village Hall
    • Cricket Club
    • Dings Crusaders RFC
    • DRG Frenchay Football Club
    • Frenchay Probus Club
    • Frenchay WI
    • Rockleaze Rangers Football Club
    • Frenchay Foxes
  • Clubs & Societies
  • Information
    • Quick Links
    • Transport
    • Libraries
    • Nature Reserve
  • Contact Us
    • Privacy Policy
Frenchay Community News

Penelope’s Rhubarb & White Chocolate Trifle

1/4/2021

0 Comments

 
This is a very pretty dessert, ideal for Easter. Forced rhubarb is available now and do seek out the best white chocolate you can: its creamy sweetness works well with the rhubarb’s tartness.

Ingredients

400g fresh rhubarb, chopped
3 tbsp sugar, plus extra to personal taste
7 strawberries, hulled and sliced
12 Bisconova Saliardi lady fingers
100ml dessert wine or Marsala
250g white chocolate, 200g chopped, 50g grated (I use more!!)
500ml double cream
Sugar sprinkles to decorate

​Method

  1. Put the chopped chocolate in a bowl.  Bring the cream to the boil: pour over the chocolate.  Leave for a few minutes, then stir until smooth.  Cool for 2-3 hours.
  2. Poach the rhubarb with the sugar in 2tbsp water for about 10mins. until it is soft and produced plenty of juice. Remove from the heat; add extra sugar to taste if needed.   Add the strawberries. Cool.
  3. Arrange the lady fingers in the bottom of a large bowl.   Pour over the wine, then the cooled rhubarb; place in the fridge for about 3 hours.
  4. Whip the white chocolate mixture until thick and creamy; spoon over the rhubarb.  Put back in the fridge.

​To serve, sprinkle with the grated white chocolate and sugar sprinkles
 
Wishing you all a very Happy Easter, from The Tidy Cook
0 Comments

    Recipe of the Month

    Archives

    February 2022
    January 2022
    December 2021
    November 2021
    October 2021
    September 2021
    July 2021
    June 2021
    May 2021
    April 2021
    March 2021
    November 2020
    October 2020
    September 2020
    August 2020
    July 2020
    March 2020
    February 2020
    January 2020
    December 2019
    October 2019
    September 2019
    August 2019
    July 2019
    June 2019
    October 2018
    March 2018
    August 2017
    July 2017
    May 2017
    March 2017
    December 2016
    October 2016
    August 2016
    July 2016
    June 2016
    April 2016
    March 2016
    February 2016
    January 2016
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    March 2015
    February 2015
    November 2014
    August 2014
    July 2014
    June 2014
    May 2014
    April 2014

    Categories

    All
    Apple
    Biscuits
    Cake
    Dried Fruit
    Easter
    Lamb
    Mushrooms
    Onions
    Pumpkin
    Squash
    Tart

    RSS Feed

Powered by Create your own unique website with customizable templates.